The black elderberry (Sambucus nigra), also known under the name Holder shrub or Holler shrub, is a shrub that is widespread in our country. Many myths and customs surround the black elderberry. For example one should take off one's hat to the shrub in awe and never use its wood to fire the stove, otherwise this will bring the devil into the house. For a long time it was considered an important house tree, often shielded a dung heap and was supposed to protect the house from evil spirits, harm and against lightning strikes. It was believed that the goddess Holda, the Frau Holle, the protector of house and yard, lived in it. The elderberry flowers, consumed as tea, support the kidneys and liver, but also help with bronchitis, coughs, flu-like infections and colds. The delicate white flowers are often used to make elderflower syrup or elderberry cakes, today we want to revive a cold bowl that has long been forgotten. Its taste is especially nice when eaten chilled on hot days.
50 large elderflower umbels
1 ½ litres of milk
100 grams of sugar
1 tablespoon corn starch / potato flour
3 egg yolks
3 egg whites
60 grams of icing sugar
1. The elderflower umbels are boiled in the milk and then passed through a fine sieve.
2. Then add 100 grams of sugar and 1 tablespoon of potato flour, mixed with a little of the liquid, to the milk.
3. Now stir in the three egg yolks.
4. Finally, the three egg whites are beaten with approximately 60 grams of icing sugar until firm.
5. With a teaspoon, form small egg white "clouds" and let them simmer on the hot elderberry milk for a few minutes.
6. Let the dessert cool down and then put it in the refrigerator. A delicious summer dessert to enjoy.
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